For years, I have ruined biscuits in every way imaginable. Too hard. Too thin. Thick with doughy middles.
They have been called flatbreads, pancakes, and hockey pucks.
I even had a certified executive chef show me how to make them.
They turned out great-when he was helping me.
For a while, I just decided that I would just buy biscuits and save myself the frustration of wasted time and ingredients.
I was so irritated, though. I live in the South and really should know how to make a decent biscuit.
How was it that I could make tiered wedding cakes and not manage a simple biscuit???
One night, I really wanted biscuits with dinner. I decided that I would not spend much time on them, since they were probably going to be disasters anyway.
I had all the ingredients: self-rising flour, milk, and butter.
I decided to cut the butter in the lazy way, using the KitchenAid. Why not? Cutting it in carefully using knives and pastry cutters certainly hadn’t helped me.
I used the recipe from the back of the King Arthur flour bag: 2 cups flour, 1/4 cup cold butter, and 2/3 cup cold milk or buttermilk( I make my own buttermilk by splashing about a tablespoon of vinegar into a measuring cup, then adding milk).
I put the butter (still pretty firm) into the bowl with the flour and turned it on low until the butter had mostly been chunked into the flour.
Then I added the milk and let it stir around a couple of times.
I scooped the dough out and gently kneaded it together, then rolled it out to about 1/2 inch thickness.
After I cut them out, I arrange them closely on an ungreased cookie sheet or close together in a 9″ round cake pan.
I bake them at 425 degrees for about 10 minutes.
If I can make them, so can you!! Easiest from scratch biscuits! Few dishes to wash too.
Maybe I’m the only person in the universe who has had trouble making biscuits, but if you have had trouble with them too, try this easy method!